New Way Famous Potato Latkes
This recipe has over 22, 400 downloads and still goingf! From the new chapter in my cookbook, The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking, my world famous potato pancakes or latkes. Can you improve on tradition? Yes! So, how does a baker cook up the best latkes? You barely parboil the potatoes according to the special, precise method. Then grate them and fry up the lightest, crispiest and fastest potato pancakes you ever had. Once you make them this way, you will never go back to the classic, bubbie style which calls for raw potatoes.....unless you need a break from paradise. If you thought my world famous Matzoh Buttercrunch was good, you ain't tasted nuttin' yet. These fry up triple quick, they are crisp, lighter, (not heavy), far less work, the batter also lasts three days (without turning black and watery). Not one person who has made these has ever returned to the tried and true - even the households that threaten a latke strike if 'new' potato pancakes ever were tried. Don't forget to check out Getting Rid of Oil from Latke Fryingpotatoes.
5 or 6 medium to large red-skinned potatoes un-peeled (1 1/2 to 1 3/4 pounds)
The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.
Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry. (This is the most important part -you want the potatoe barely par-boiled so they are almost still raw but not quite. If you cook them too much you will end up frying mashed potato shreds)
Tips: Kids seem to protest onions so for them, I tend to omit the onions and use 1 teaspoon onion powder in the the batter.
SMALLER is better. You want tender, little morsels with crisp edges.
TONGS are best for both picking up the batter and dropping it in the oil and taking the latkes out.
© This is a Marcy Goldman/BetterBaking.com original recipe
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